The combination of watermelon with blue cheese may seem strange at first – but with one
bite, the salty-sweet contrasts will be immediately understood...and loved!
- 8 ServingsServings
- 1 tablespoon butter
- 2 tablespoons dark brown sugar
- ¾ cup pecan halves, coarsely chopped
- 6-8 cups mixed baby greens or arugula, roughly chopped
Raspberry Vinaigrette (recipe below)
- 2½-3 pounds watermelon, quartered lengthwise and cut crosswise into ¾-inch-thick cubes
- ½ cup blue cheese, crumbled
- ½ small red onion, halved and thinly sliced
- ¼ cup seedless raspberry jam
- ¼ cup cranberry juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons white wine vinegar
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Candy pecans: Melt butter in a heavy medium nonstick skillet over medium heat. Add sugar
and stir to blend. Add nuts and stir to coat. (Butter may separate.) Transfer to a plate and cool.
Store in an airtight container at room temperature.
Assemble: Place greens in a large bowl with vinaigrette to coat, reserving a few tablespoons
vinaigrette. Divide salad among individual plates. Gently place watermelon cubes on each
plate and sprinkle with cheese, red onion and sugared nuts. Drizzle with remaining vinaigrette.
Pureé jam, juice and vinegars in a blender until smooth. With machine running, gradually add oil.
Season with salt and pepper. Store in an airtight container in the refrigerator.
Cook's Tip - Gorgonzola cheese or feta cheese are great options as blue cheese substitutions.
Simpligy - Substitute purchased honey-glazed pecans for the sugared pecans. Use purchased raspberry vinaigrette - add 2 tablespoons balsamic vinegar and mix well.